Vegan Chickpea “Tuna” Salad on Endive Boats

This fresh chickpeas salad recipe reminds of a traditional tuna salad, thanks to the kombu seaweed and red onion. Here it’s been served on endives boats as an appetizer but you can also try it as a sandwich filling if you fancy enjoying a picnic in the sunshine…

3 cups cooked chickpeas

3 tbsp red onion

2 celery stalks

3 pickled cucumbers

2 tbsp ground kombu seaweed

sea salt and black pepper, to taste

1/2 cup Cashew White Cream

endive leaves

alfalfa sprouts, to garnish

Mince the red onions,celery stalks and pickled cucumber.

Roughly mash the chickpeas with a fork or a potato masher.

Mix to combine, then add salt, pepper and kombu seaweed. Add the Cashew White Cream and mix to combine.

Place a scoop of the mixture on every endive leaf, garnish with some alfalfa sprouts and enjoy !